Orange and Thyme Glazed Ham
Make this delicious ham in advance and enjoy it for Christmas lunch without all the fuss. The flavours are so delicious that any leftover ham (what is leftover ham?!) can be diced and tossed through a potato salad or the like for a delicious flavour twist. Alternatively, try mixing it through a salad or in an omelette. We just love eating it cold on toast the next morning!
Recipe Tester Feedback: "For my first time making a baked ham, I was impressed at how easy it was and how professional-looking it turned out. We couldn't get enough of the sweet, sticky glaze when carving up the meat, and everyone went back for seconds! Planning on making it for Christmas lunch now as we enjoyed it so much." - Nadia
No: Gluten / Dairy / Egg / Nuts
Preparation Time 25 minutes
Cooking Time 1 hour 20 minutes for 1/2 leg, 1 hour 45 minutes for whole leg
Serves a lot!
Can be frozen
- maple syrup - 100g
- honey - 50g
- orange juice - 50g
- fresh thyme - 1 Tbsp, leaves
- ham - 1/2, or 1-2kg, leg, ham portion
- cloves - whole
- Preheat oven to 160C. Line a large baking tray with baking paper.
- Place maple syrup (100g), honey (50g), orange juice (50g) and thyme (1 Tbsp) into the bowl. Program 5 minutes / 70C / Speed 2.
- Meanwhile, use a sharp knife to cut the majority of the rind off the ham piece (1/2 leg). If using a whole leg of ham, leave some rind on the shank of the leg.
- Using hands, and the knife if needed, lift the rind off the fat layer. Ensure a layer of fat remains for the cooking process.
- Using the knife, score a criss-cross pattern into the fat to form a diamond pattern. This will need to be 1/2cm deep. Place ham onto the baking tray.
- Press a whole clove into the centre of each diamond.
- Baste the ham with 1/4 of the honey maple glaze.
- Place tray into the oven and cook for 1 hour 20 minutes for half a leg of ham or approximately 1 hour 45 minutes for a full leg. Baste ham every 30 minutes or so with the glaze for maximum flavour.
- Remove from oven and allow to rest for 15 minutes before carving.